Lemon Parmesan One-Pan Pasta Recipe (Print Version)
# Ingredients:
→ Chicken Breasts
01 -
2 chicken breasts, pounded to an even 1/4 inch thick
02 -
1-2 tablespoons Cajun seasoning or all-purpose chicken seasoning
03 -
2 tablespoons olive oil
04 -
1/3 cup chicken stock
→ Lemon Parmesan Pasta
05 -
4 tablespoons butter
06 -
6 cloves fresh garlic, minced
07 -
3/4 cups dry white wine (sauvignon blanc, chardonnay, or pinot grigio)
08 -
3/4 cups chicken stock
09 -
3 tablespoons fresh lemon juice + zest of one lemon
10 -
1 cup half and half, room temp
11 -
1/2 lb angel hair pasta
12 -
2/3 cup Parmesan cheese, freshly shredded
13 -
Fresh parsley to garnish
14 -
Red pepper flakes to taste
15 -
Salt and pepper to taste (about 1/2 teaspoon each)
# Instructions:
01 -
Season chicken liberally on both sides. Heat oil in a large skillet over medium heat. Add the chicken and cook undisturbed for 3-4 minutes. Flip, add 1/3 cup chicken stock, reduce heat to simmer, cover, and cook for 5 more minutes. Remove chicken and set aside.
02 -
Melt butter in the same skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add salt and pepper. Add white wine and cook for 2 minutes to reduce slightly. Add chicken stock and lemon juice, then slowly pour in half and half. Bring to a gentle boil.
03 -
Add pasta to the pan, breaking it in half if needed. Allow pasta to simmer for 4-5 minutes, stirring frequently, then reduce heat to low and continue to simmer until al dente.
04 -
Add Parmesan cheese gradually, reserving some for serving. Sprinkle with fresh parsley, lemon zest, and red pepper flakes. Toss well and serve with sliced chicken and extra Parmesan on top.
# Notes:
01 -
Use any type of pasta you prefer.
02 -
Add spinach or mushrooms for extra flavor.
03 -
Prepare the sauce ahead of time and reheat gently before serving.
04 -
Customize the seasonings for the chicken to your taste.
05 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.